ARS Food and Nutrition Research Briefs
Issued

How to prepare garlicwithout stripping it of its heart-healthy
thiosulfinatesis among the nutrition and health findings noted in the
newest issue of the Agricultural Research
Service's Food and Nutrition Research Briefs and its
Spanish-language edition (Informe de investigaciones de alimentos y
nutrición).

The popular online newsletter reports discoveries from researchers at
ARS laboratories nationwide.

Among other findings, the current issue reports that:

Osteoarthritis of the hands and knees might be forestalled by the
vitamin K found in foods such as collard greens, kale and spinach.

Blueberry extracts may help fight inflammation of immune system
cells in the brain, if results from lab cultures of animal cells hold true for
humans.

Three new types of seeded, red-fleshed watermelon from ARS
scientists in Oklahoma are lower in sugar, yet still provide lycopene, a
powerful antioxidant associated with a lower incidence of some cancers.

Makers of pleasingly sour foods such as some candies, salad
dressings, pickles, breads and beverages may soon have more control over
exactly how sour their products are, thanks to new, chemistry-based
investigations from ARS.

Processors of ready-to-eat meat and poultry products can now visit
a new Web portal to learn more about reducing the risk of foodborne pathogens
in their products.

The ARS Food and Nutrition Research Briefs is offered with
color photos and illustrations on the Web. And by clicking the "subscribe" link on
the newsletter's home page,
readers can sign up for two e-mail options: They can receive the full text of
the newsletter by e-mail, or simply an advisory that a new issue has been
posted to the Web.